Mom’s Warm Potato Salad

You can either cook the potatoes whole, and cut them after they are done (better retention of nutrients) or cook them already cut. My mother prefers to cook them already cut because they cook more evenly this way, and the cooking time is shorter.

Method

1 Put potatoes into a saucepan, cover with an inch of cold water. Salt the water (about a teaspoon and a half for 2 quarts of water). Bring to a boil. Reduce heat to a simmer. Cover. Simmer for 10 minutes or until the potatoes are tender when pierced with a fork. Drain well.

2 Put potatoes in a large serving bowl with the celery, red onion, olives, and parsley. Add the rice vinegar and oil while the potatoes are still warm, so they absorb the dressing. Add salt and pepper to taste. Adjust vinegar and oil to taste.

Serve warm.

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Comments

Karina

Elise, this is my kind of potato salad. No mayo, still warm. Full of flavor. Lately I’ve been mixing potatoes in a salad much like this one- using gold and sweet potatoes for a tasty combo. Tell your Mom she has impeccable taste. ;)

This looks wonderful. I am not one for warm potato salad (at least warm cream based potato salad), But I just might have to try this one on. I do love a good potato salad, nevertheless. This is a unique one that I got from my sister years ago. Its mashed potato based, therefore I do not mind eating this warm. Yumm!!

1. This recipe looks fantastic – while I love mayo-laden potato salad, I recently tried a warm potato dish made up of nothing but red potatoes, balsamic vinaigrette, green onions, garlic and walnuts, and I found out that less is really more. I look forward to trying this one out.

Hi Elise! I grew some Yukon Golds this year and found them to be somewhat problematic in potato salads. The peels tend to curl back and fall off and the potatoes don’t hold their shape. Is it because they are “fresh” potatoes vs something I might get at the grocery store? The recipe sounds great and I would LOVE to try it with my home grown. Thanks.

Hey Elise, great to see yet again a fabulous post. New to the blog world I look towards you as a great role model and someone to admire.

I am a huge sucker for potatoes and potato salad (living on PEI Canada ) as is most of my family. I shocked them on the weekend with this number and lets just say the bowl could not be big enough. There was nothing left and everyone really enjoyed it.

I made this the other day, but eyeballed it for portions for 2. I didn’t have any rice vinegar, but I had some Mirin rice wine and regular distilled white vinegar, so I used those combined (more vinegar than the wine), and it came out great.

It’s so good when it’s warm, but the leftovers are delicious straight out of the refrigerator, too!